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Sweet & Salty Baby-Marrow-Bread Cookies

  • Easy
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Recipe Ingredients

Take ready-mix bakes to the next level: scour your pantry for that half-eaten bag of pretzels, peanuts or any other munchies you have on hand to make sweet 'n' salty snacks.  Makes 24. 
  • 3 cups all-purpose flour
  • 1/3 cup cornflour
  • 1½ tsp baking powder
  • 1¼ tsp bicarbonate of soda
  • 1½ tsp salt
  • 1¼ cups butter
  • 1½ cups brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 cup grated baby marrow
  • ¾ cup chopped peanuts
  • ¾ cup broken pretzels

Recipe Directions

  1. Preheat oven to 180°C. In a medium bowl, whisk 3 cups all-purpose flour, 1/3 cup cornflour, 1½ tsp baking powder, 1¼ tsp bicarbonate of soda and 1½ tsp salt.
  2. In a large bowl, with mixer on medium speed, beat 1¼ cups butter, room temperature; 1½ cups brown sugar; and ¾ cup granulated sugar until creamy. Beat in 2 large eggs, 1 at a time. Beat in 1 tbsp vanilla extract followed by flour mixture. Fold in VEGETABLES (1 cup grated baby marrowand CHUNKS (¾ cup chopped peanuts + ¾ cup broken pretzels).
  3. Using scoopfuls just under one-third of a cup in size, scoop dough onto 2 large baking trays, spaced about 2,5cm apart. Bake for 20 to 25 minutes or until bottoms are golden brown. Cool on trays on wire racks. 

EACH BREAD COOKIE About 1 150kJ, 4g protein, 38g carbohydrate, 13g fat (7g saturated), 1g fibre, 265mg sodium.


Loaded chocolate-chip cookies

VEGETABLES (grated carrot) + CHUNKS (chocolate chips and walnuts)

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